Chocolate Butterscotch Butterfinger Cake

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   ["1. Prepare and bake the cake according to package directions, using a 13-in. x 9-in. baking pan.", "2. Cool on a wire rack for 30 minutes.", "3. Using the end of a wooden spoon handle, poke 12 holes in the warm cake. Pour butterscotch topping over the cake; cool completely (30 minutes).", "4. Spread Cool Whip evenly over the cake when cooled.", "5. Coarsely crush the 3 Butterfinger candy bars in a food processor-not too fine. I use the pulse feature on my Cuisinart, not the setting that continuously grinds.", "6. Sprinkle crushed candy bars evenly over the top of the cake.", "7. Cake should be refrigerated due to the Cool Whip topping."]

* Per serving · 4 servings · Values may vary.

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